Ingredients with Measurements:
- 500g Karkalla (sea succulent)
- 1 cup sugar
- 1 lemon, juiced
- 1 tsp vanilla extract
- 1/4 cup water
Special equipment needed:
- Large pot
- Immersion blender or food processor
- Glass jars with lids
Step-by-step instructions:
1. Rinse the Karkalla thoroughly and remove any tough stems.
2. In a large pot, combine the Karkalla, sugar, lemon juice, vanilla extract, and water.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to medium-low and let the mixture simmer for 30-40 minutes, or until the Karkalla is soft and the mixture has thickened.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Using an immersion blender or food processor, blend the mixture until it is smooth.
7. Pour the jam into glass jars and let it cool completely before sealing the jars with lids.
8. Store the jam in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for boiling
- Medium-low heat for simmering
Serving size:
- Makes approximately 2 cups of jam
Nutritional information:
- Calories: 50 per tablespoon
- Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
Substitutions for ingredients:
- You can use other types of sugar, such as honey or maple syrup, instead of white sugar.
- You can use lime juice instead of lemon juice.
- You can omit the vanilla extract if you prefer.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Add a few drops of rosewater or orange blossom water for a floral flavor.
- Add a tablespoon of chia seeds for a thicker texture.
Tips and tricks:
- Be sure to remove any tough stems from the Karkalla before cooking.
- Stir the mixture occasionally while it is boiling to prevent it from sticking to the pot.
- Use a funnel to pour the jam into the jars to avoid spills.
- To test if the jam is ready, place a small amount on a plate and let it cool. If it sets and doesn't run, it is ready.
Storage instructions:
- Store the jam in the refrigerator for up to 2 weeks.
Reheating instructions:
- To reheat the jam, place the jar in a bowl of hot water until it reaches room temperature.
Presentation ideas:
- Serve the jam on toast or crackers.
- Use it as a glaze for roasted meats or vegetables.
- Spoon it over ice cream or yogurt.
Garnishes:
- Sprinkle with chopped nuts or fresh herbs, such as mint or basil.
Pairings:
- Serve with cheese and crackers.
- Pair with a glass of white wine or champagne.
Suggested side dishes:
- Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the jam is too thin, return it to the pot and let it simmer for a few more minutes until it thickens.
- If the jam is too thick, add a little water or lemon juice to thin it out.
Food safety advice:
- Be sure to sterilize the jars and lids before using them to prevent contamination.
- Store the jam in the refrigerator and discard if it develops mold or an off odor.
Food history:
- Karkalla, also known as sea succulent, is a native Australian plant that grows along the coast. It has been used by Indigenous Australians for thousands of years for its medicinal and nutritional properties.
Flavor profiles:
- Karkalla has a salty, slightly tangy flavor that pairs well with sweet ingredients like sugar and vanilla.
Serving suggestions:
- Serve the jam on toast, crackers, or as a glaze for roasted meats or vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Australian
Taste: Tangy, Sweet, Tart, Fruity, Refreshing